Pasta di Giuliano

Ingredients

400g ziti or short pasta

600g ground veal

70g pancetta, thin julienne

80g salami, diced

1 onion, minced

1 clove garlic, crushed

1 carrot, finely chopped

1 stalk celery, finely chopped

200ml Stefano's Arrabbiata sauce

100ml white wine

2 tbsp fresh parsley, chopped

125g ricotta, strained

4tbsp grated parmesan

Salt and pepper

In a 28cm Julienne pot, brown the onion and the garlic

Add the carrot and celery

Then add the pancetta and veal

Let cook for 5 minutes or until the water has evaporated

Add the wine and let evaporate.

Then incorporate the tomato puree

Salt and pepper to season

Reduce heat and let simmer for 25 minutes adding some stock if necessary

Boil the pasta in salt water and drain when it’s al dente

Add the pasta to the sauce and add the parsley.

Place a portion per person in a pasta bowl with a sprinkle of diced salami, a dollop of ricotta and some parmesan to taste.